When I was a kid I used to love s'mores! But as I've grown older, s'mores have gotten a little too sweet for my taste. Thankfully I was able to take a pie reminiscent of the treat I used to love as a kid and make it into more of an adult version in this Chocolate S'mores Pie.
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This Banana Cream Pie with Vanilla Wafer Crust is made completely from scratch, right down to the Vanilla Wafers in the cookie crust!
You don't have to use my Homemade Vanilla Wafer recipe for your cookies but the flavor is far superior to the store bought cookies. I encourage you to give them a try with this recipe.
I know it's pretty simple to purchase a premade cookie crust but it's also pretty easy to make your own homemade version. It's literally cookie crumbs, a little sugar and some melted butter, then bake for about 18 minutes. That's it! Super simple.
The banana filling is made with a banana infused cream made from fresh bananas for the best banana flavor. Added to the filling is 3 tablespoons of cornstarch, which is just enough to firm up the filling for nice and clean pie slices but still creamy enough to not create a gelatinous filling.
Don't be intimidated by homemade whipped cream, especially this one. Just pour sugar, pinch of salt, heavy cream and vanilla extract in a mixer bowl and whisk together until light, smooth and fluffy, about 4 minutes.
You don't have to do anything fancy on top, but if you would like to, I used Wilton piping tips #1M and #32 and divided the whipped cream between two piping bags and piped simple rosettes and stars. To finish the look I also used pearl dragees in multiple sizes.
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Adapted from The Perfect Pie by America's Test Kitchen
This Banana Cream Pie is made with a homemade vanilla wafer crust, then topped with a banana filling and topped with homemade whipped cream.
Storage: This pie is best served the day it is made but can be stored up to 2 days in the refrigerator in an air tight container. Note, the bananas will start to brown, but the pie will still taste great!
*Nutrition information is an estimate and will vary.*
Get the best of both worlds in these Peanut Butter Chocolate Chip Cookies. With a cookie base that is full of peanut butter flavor from the freshly chopped peanuts and peanut butter, plus, the addition of sweet chocolate chips added, there'll be no need to decide on which cookie recipe to make when you can make two in one!
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What's better than Buttermilk Pancakes? Maybe Strawberry Buttermilk Pancakes with Cream Cheese Icing that's what! These pancakes are tangy, fluffy and easy to make. And are made with freshly diced strawberries and topped with cream cheese icing. Pancake heaven that's what this recipe is for!
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Replace those seasoning packets with fresh broccoli and fresh ginger and you've got flavorful Ramen Noodle bowls in about 30 minutes. And best of all, this meal is made using one skillet. So clean up is a breeze!
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Coffee...doughnuts...cake! What!!! Your gonna love this coffee layer cake that's soaked in a coffee soaking syrup, then frosted with a coffee flavored Swiss meringue buttercream that's light and fluffy. To take this cake to the next level, I added a coffee flavored glaze on top, and finished this Coffee Layer Cake with doughnut holes!
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This White Chocolate Raspberry Cake is rich and decadent, but it will be hard not to keep going back for seconds!
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With three layers of rich white chocolate cake, filled with raspberry fruit filling and frosted with a sweet white chocolate frosting, this cake will quickly become a favorite. Plus, it's a fairly easy one to bake and assemble.
Place thawed raspberries in a blender or food processor and puree until smooth. Over a bowl pour raspberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
Place raspberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord if using. Chill for about 2-3 hours in the refrigerator until ready to use.
TIP: The frozen raspberries can be substituted with any frozen fruit of your choice.
In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and melted chocolate and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and emulsion and slowly mix until combined, about 1 minute.
Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
Pipe the remaining frosting in the piping bag on to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.
Crumb coating cakes is great for keeping loose crumbs out of your final layer of frosting and for helping seal in your cake and giving you a great foundation to start decorating on.
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Rich and decadent White Chocolate Raspberry Cake has three layers of white chocolate cake filled with raspberry filling and frosted with white chocolate frosting. Lastly it's decorated with fresh raspberries and mint leaves and a few white chocolate shavings.
Raspberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
Frosting is best prepared the day of assembly.
Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
*Nutrition information is an estimate and will vary.*
There's no need to pick up a pack of strawberry flavored gelatin for this recipe. This cake gets its flavor from real frozen strawberries! Plus, this Strawberry Cake From Scratch is tender and fluffy, thanks to the use of cake flour and the reverse creaming method.
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Spaghetti with Sausage and Peppers is one of my favorite pasta dishes to make. It's one my husband also enjoys making because it is super tasty and so easy to prepare. Seriously, dinner will be ready in about 30 minutes with this one!
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Here is a fun take on chocolate cupcakes. These Chocolate Cola Cupcakes are light and moist and made with your favorite cola! Next, I lightly brushed on a cola simple syrup and frosted the tops with a Swiss meringue cola buttercream! And let's just get this out of the way now, I am from Texas where all soda is called "Coke" (unless you're Dr. Pepper, but that is another blog post) and yes Coca Cola is my favorite!
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These Peanut Butter Milk Chocolate Puddings have 3 layers of homemade awesomeness! The first layer is a peanut butter pudding made with an all-natural organic peanut butter. Next, is the chocolate pudding layer made with cocoa powder and milk chocolate. Lastly, is the homemade whipped cream and chopped peanuts and grated chocolate that finishes off this decadent nod to retro desserts!
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It's that time of year again! Check out the list of The Cake Chica's Top 10 Recipes of 2019 to see if your favorites made the cut!
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